Osmanthus Porridge with Wild Rice

Name: Osmanthus Porridge with Wild Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Wild rice; 50g black rice; 1 tbsp Sugar Osmanthus; Some Dried osmanthus; Some water

by Fatty Mushroom

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The weather is cold, the wind is whistling, and a bowl of sweet porridge is warm. The sweet and soft glutinous rice osmanthus porridge is a positive energy for winter breakfast. Wild rice osmanthus porridge uses a combination of wild rice and black rice. Wild rice is different from black rice. Although the surface of wild rice is black, it is not black. Everyone knows that if black rice is soaked in water, the water will turn purple and black. The addition of black rice in it not only increases the nutrition and taste, but also makes the color look better.
Xiaogu has always felt that porridge like black and purple should be sweet and salty. So, I put sugar osmanthus, and sprinkle some dried osmanthus after boiling, wow, that fragrance, mix it, it’s so beautiful. Before making the porridge, we need to do some preparatory work, that is, soak the rice. Let them drink full water. It is better to soak for one night. Prepare a large bowl of water and soak it overnight. It is best to seal it with a plastic wrap or lid. When it is cooked the next day, just pour it all in and it's done.

Ingredients

Osmanthus Porridge with Wild Rice

1. Soak wild rice overnight to make it full of water and swell. The soaked wild rice is a little bit burst as shown in the picture.

Osmanthus Porridge with Wild Rice recipe

2. Wash the black rice, put a bowl of water and soak it overnight, cover it to prevent dust from falling in

3. Boil a pot of water, with as much water as possible, put it in the bowl with wild rice, and pour it in

4. Bring to the boil, the boiled rice water is a little green, green, yellow and yellow, and the bowl of black rice is poured into it.

5. After boiling, reduce the heat, cover and simmer slowly. When it is about 30 minutes, add a tablespoon of sweet-scented osmanthus, stir and continue to simmer. Regarding sugar-scented osmanthus, adjust it according to personal taste, about 1 After an hour, you can see that the wild rice is completely popped, turn off the heat, and sprinkle with dried osmanthus. The specific cooking time depends on the situation of the porridge. You can also use a pressure cooker. The time will be faster. How much water is better to control

Tips:
The rice should be soaked in advance, overnight is best, so that the porridge can be cooked faster. Before the porridge is simmered, it is best to put the water in one time, the more the water will burn, the less water, it is best not to add water in the process of cooking the porridge, so It is best to put more, it will not be good if it is boiled dry. The cooked porridge should be thinner. After turning off the heat, the porridge will continue to expand and become thicker. The rice should be washed once, then soaked in water, and covered with a lid so that it can be poured with water when cooking the porridge.